Growth-Focused Sous Chef | Lead High-Volume Kitchen

A high-volume foodservice company in New York seeks a Sous Chef to oversee kitchen operations and manage a team of up to 25 staff. Responsibilities include maintaining food quality, adherence to safety standards, and training kitchen personnel. Candidates should have at least three years of culinary management experience, culinary education, and a passion for food prepared from scratch. The position offers competitive pay, flexible scheduling, and opportunities for growth within the restaurant. #J-18808-Ljbffr